Soyer's standard cookery

Trim the sole, put it in a deep earthenware dish, the bottom of which should be well-buttered, pour two tablespoonfuls of fumet over it and poach gently. Send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme and two finely-crushed biscottes. Place the dish on a chafer, and taking off the sole, raise the fillets therefrom, and place them between two hot plates. Now add to the cooking liquor of the sole the chopped onion, which leave to cook for a few moments the powdered thyme and a sufficient quantity of the biscotte raspings to allow of thickening the whole. At the last moment add six raw oysters and one ounce of butter divided into small pieces. As soon as the oysters are stiff return the fillets of sole to the dish, sprinkle with the sauce, and then serve them very hot. REMARK: — The sole is always laid on the dish with its opened side undermost. Sole Mornay. Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add half an ounce of butter divided into small pieces. Poach gently. Coat the bottom of the dish with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyere and Parmesan and put in a very hot oven and gratin. Sole Provengaux. Poach the sole in fish fumet and butter, in the same way as the preceding recipe; drain it, and place on a dish, cover with Chablis sauce, sprinkle liberally with grated cheese and gratin quickly. Sole Colbert. On the upper side of the fish separate the fillets from the spine, and break the latter in several pieces. Dip the sole in milk, roll it in flour; treat it à l'Anglaise, and roll the separated fillets back a little, so that they may be quite free from bones. Fry; drain on a piece of linen, remove the bones, and fill the resulting space with butter à la Maître d'Hôtel Serve the sole on a folded serviette very hot. Sole à la Daumont. Bone the sole. Garnish the inside with whiting forcemeat finished with shrimp butter and re-arrange the fillets to give a natural and untouched appearance to the fish. Poach on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms and one ounce of butter divided into small lumps. Drain and dish the sole, and cover it with vin blanc sauce. Place around it four mushrooms stewed in butter and garnished with shrimps in Nantua sauce; six small round quenelles of whiting forcemeat with cream, decked with truffles. Sole Duglere. Put the sole in a buttered dish with one and a half ounces of chopped onion, half a pound of peeled tomatoes (pips must be removed), a little roughly chopped parsley, a pinch of salt, a little pepper, and six tablespoonfuls of white wine. Set to poach gently and dish the sole. Reduce the cooking liquor; thicken it with two tablespoonfuls of Bechamel sauce; complete with one ounce of butter and a few drops of lemon juice, and cover the fish with this sauce. Sole Grillee. Season the sole; sprinkle on some oil, and grill the fish gently. Serve it, garnished with slices of lemon, on a very hot dish. Sole Grillée à l'Américaine.